Sheet Pan Sausage & Veggie Bake

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Wash the baby potatoes and cut them in half. Place them in a microwave-safe bowl, add 2 tablespoons of water, cover, and microwave for 3 minutes to partially cook them.

Cut the red bell pepper and zucchini into 1-inch chunks. Slice the red onion into wedges.

Mince 2 cloves of garlic and set aside.

In a large bowl, combine the partially cooked potatoes, bell pepper, zucchini, and red onion.

Add 1 1/2 tablespoons of olive oil, minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Toss to coat evenly.

Spread the vegetable mixture onto the prepared baking sheet, leaving space for the sausages.

Prick the 2 sausage links with a fork in several places (to prevent them from bursting) and place them on the baking sheet alongside the vegetables.

Drizzle the sausages with the remaining 1/2 tablespoon of olive oil.

Bake in the preheated oven for 20 minutes, then flip the sausages and stir the vegetables.

Continue baking for another 10 minutes, or until the sausages are cooked through (internal temperature of 160°F/71°C) and the vegetables are tender and slightly caramelized.

Remove from the oven and squeeze the juice from half a lemon over the vegetables.

Sprinkle with 1 tablespoon of chopped fresh parsley before serving.